Here’s another recipe – lunch today and as it worked out, I’m recording it here.
Ingredients:
Puff pastry for the flan case (I bought pre-made and ready rolled)
100g leaf spinach – wilted in butter
1 large onion
1 dessertspoon soft light brown sugar
4 cherry or mini plum tomatoes cut into quarters
200g emmental cheese, grated
50g other hard cheese, cubed – I used Tomme de Savoie
Finely sliced green and red peppers (about 1/4, or less of each pepper)
Tomato puree (about 1 tablespoon)
150 ml Pouring cream
Oregano
Black pepper
Method:
Pre-heat oven to 200C
Line a flan tin with the pastry and prick the base with a fork before baking blind for 6-7 minutes to just make a dry crust on the pastry.
Finely slice onions and lightly fry in butter. Once softened add the brown sugar and cook until caramelised. Put to one side. In same pan, wilt the spinach in butter, put to one side.
Once the pastry case is part cooked, remove from oven and spread a thin layer of tomato puree onto the base.
Add the caramelised onions – spreading across the base of flan. Next, add about half of the sliced peppers and sprinkle with oregano and ground black pepper.
Add about half the grated emmental. Pour on the cream and then add the rest of the peppers and tomatoes on top of that, followed by the rest of the grated cheese and then the cubes of the Tomme cheese.
Put back in oven for 20-30 minutes, until pastry is golden and toppings are cooked and risen a little.
Serve with green salad, or whatever you like 🙂
Serves 2 as a main or would work for 4 as a starter.
This recipe looks delicious – just the perfect treat for summer’s day lunch. I’ll have to try it tomorrow – I bet it taste yumi!
It was yummy Magdalena 🙂
Looks delicious! And quick …
Yes, it didn’t take long. Writing it down after took longer!